What’s For Dinner? Chorizo and Potato Enchilada
Chorizo and Potato Enchiladas come packed with Niman Ranch chorizo, herb-roasted red potatoes, Siete red enchilada sauce, and Heinen’s four-cheese Mexican blend, all wrapped in yellow corn and wheat tortillas. Topped with fresh lettuce and jalapeños, they’re a bold, flavorful meal made easy.
Recipe - Heinen's of Downtown Cleveland
What’s For Dinner? Chorizo and Potato Enchilada
Prep Time10 Minutes
Servings1
Cook Time20 Minutes
Ingredients
Niman Ranch Chorizo Ground Pork Sausage
Herb Roasted Red Skin Potatoes
Siete Enchilada Sauce, Red
Heinen's Four Cheese Mexican Blend Shredded Cheese
La Tortilla Factory Tortillas, Yellow Corn & Wheat
Fresh Express Shredded Lettuce
Mt. Olive Jalapeno Slices
Directions
- Preheat the oven to 350 degrees and place a sauté pan over medium-high heat.
- When the pan is hot, add a splash of oil and the chorizo. Cook until browned, making sure to break up any large chunks.
- Roughly chop some of the potatoes into small pieces, add to the chorizo, and cook until heated through.
- Set the chorizo potato mixture aside. Brush or spray the tortillas with some oil and briefly heat them in the oven until warm and pliable.
- Generously brush both sides of each tortilla with the enchilada sauce before laying them out on a work surface. Spoon a small amount of the chorizo potato mixture onto each tortilla, followed by a pinch of cheese.
- Roll the enchiladas and place them in a baking dish before topping them with more sauce and cheese.
- Bake the enchiladas until hot. Serve with the shredded iceberg and jalapeno slices.
10 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Directions
- Preheat the oven to 350 degrees and place a sauté pan over medium-high heat.
- When the pan is hot, add a splash of oil and the chorizo. Cook until browned, making sure to break up any large chunks.
- Roughly chop some of the potatoes into small pieces, add to the chorizo, and cook until heated through.
- Set the chorizo potato mixture aside. Brush or spray the tortillas with some oil and briefly heat them in the oven until warm and pliable.
- Generously brush both sides of each tortilla with the enchilada sauce before laying them out on a work surface. Spoon a small amount of the chorizo potato mixture onto each tortilla, followed by a pinch of cheese.
- Roll the enchiladas and place them in a baking dish before topping them with more sauce and cheese.
- Bake the enchiladas until hot. Serve with the shredded iceberg and jalapeno slices.
